Part 11

Mix browned flour, tomato and salt, put into bean pot with the nuts and a large quantity of boiling water. Boil rapidly ½ hr., then bake in a slow oven 8-14 hours. Add boiling water without stirring, when necessary. When done the peanuts should be slightly juicy.

Small dumplings steamed separately, may be served with baked peanuts sometimes.

=Baked Peanuts--Lemon Apples=

Pile peanuts in center of platter or chop tray. Surround with lemon apples, garnish with grape leaves and tendrils or with foliage plant leaves.

=Peanuts with Noodles or Vermicelli=

Cook peanuts in bouillon with bay leaf and onions. Just before serving, add cooked noodles or vermicelli.

=Nut Chinese Stew=

Use boiled peanuts instead of nutmese and raw nut butter, and rice (not too much) in place of potato, in Nut Irish Stew.

=Peanut Gumbo=

Simmer sliced or chopped onion in butter; add 1 pt. stewed okra; simmer 5-10 m. Add 1 pt. strained tomato, then ¾-1 qt. of baked or boiled peanuts. Turn into a double boiler and add ½ cup boiled rice. Heat 15-20 m.

=Hot Pot of Peanuts=

Put layers of sliced onion, sliced potatoes and boiled peanuts into baking dish with salt and a slight sprinkling of sage. Cover the top with halved potatoes. Stir a little raw nut butter with water and pour over all. Cover with a plate or close fitting cover and bake 2 hours. Remove cover and brown.

=Peanut Hashes=

Cooked peanuts, chopped very little if any, may be used in place of trumese with potatoes or rice for hash.

Bread, cracker or zwieback crumbs may be substituted for potato or rice.

=Peanut German Chowder=

1 pt. cooked peanuts 1 large onion 2 tablespns. chopped parsley ½ medium sized bay leaf ⅛ level teaspn. thyme 1 small carrot 1 level tablespn. browned flour 2 level tablespns. white flour 1 pint milk 1 pt. thin nut milk or broth small biscuit of universal dough oil or melted butter

Split biscuit and brown slowly in the oven. Slice or chop carrots and onions and mix together; mix thyme, broken pieces of bay leaf, both kinds of flour and salt, and pour into them gradually, stirring, the milk and broth.

Put a little oil in the bottom of a baking dish, then layers of the vegetables, peanuts and twice baked biscuit and pour some of the liquid over. Repeat layers, leaving biscuit on top. Pour remaining liquid over all. Sprinkle with what remains of the chopped parsley. Cover and bake 1½-2 hrs. in a moderate oven. Uncover and brown on top at last. Serve in the dish in which it was baked.

With care, the chowder may be cooked in a kettle by using more oil at the bottom, standing where the heat is not too intense, and replenishing with water when necessary.

Serve on a platter or turn into a tureen with a cup of hot rich milk or broth added if more liquid is desired.

The flavorings may be varied; savory and marjoram are sometimes used, garlic for some tastes, also a little tomato. The herbs may be omitted entirely. Crackers may take the place of biscuit. Nut milk only, may be used.

=Peanut and Rice Croquettes=

2 cups boiled or baked peanuts 2 cups boiled rice 1½ tablespn. oil sage, savoury or chopped onion salt

Chop nuts very little if at all. Mix all ingredients. Shape, egg, crumb, bake. Serve plain or with sauce 6, 44, 57, or 75.

=Peanut Pie=

Universal crust of ¾-1 cup of liquid, 1 qt. of peanuts boiled with salt and a little lemon juice, drained (liquid saved for soups and gravies). Chopped onion and parsley.

_Sauce_--

5 tablespns. oil and melted butter or all butter 6 tablespns. flour 1 qt. boiling water salt

Mix butter and flour, pouring boiling water over, boil up, add salt, and half of onion and parsley; pour into oiled baking dish, put peanuts in, sprinkle remainder of onion and parsley over, cool to lukewarm, lay crust on, let rise, bake.

A pastry, rice or mashed potato crust (without eggs) may be used: if pastry, put a cup in the center of the pie to support the crust; with potato crust it would be better to simmer the onion in the oil of the sauce first.

=Peanut Pie with Turnip Crust=

Bake or boil peanuts (leaving quite dry when done) with sliced onion and a little carrot, browned flour and a little tomato, parsley, salt and celery salt, a trifle of thyme and garlic if desired. Thicken slightly, turn into baking dish, cover with mashed turnip, sprinkle with crumbs and chopped parsley, dot with butter or oil. Bake until top is nicely browned.

Cups or pastry shells may be used in place of large dish for _Nut Scallops_.

=★ Peanut Cheese=

½ lb. peanuts, boiled, ground; 5-5½ tablespns. Nut French soup or consommé which has been cooked down thick; 4 eggs, 1 teaspn. salt, a trifle of sage if desired. Mix all ingredients and put into well oiled porcelain or glass jars (if glass, follow directions for cooking trumese in glass), cover close and steam 1½-2 hrs.

=Pine Nut Cheese=

½ lb. coarse pine nut butter 4 tablespns. thick tomato pulp, either red or yellow tomatoes 3-4 tablespns. water 1-1½ teaspns. salt

Steam 3-4 hrs.

=Pine Nut and Banana Cheese=

½ lb. coarse pine nut butter 5 tablespns. banana pulp 1-2 tablespns. water 1½ level teaspn. salt

Steam 3-4 hrs.

=Fruit and Nut Relish=

1 cup fine chopped nuts--shell barks, almonds, pine nuts, cashews and English walnuts or other combinations; 1 cup banana pulp, ¼ teaspn. salt; mix all together, pack in mold, steam 3 hours. Serve cold in slices, with gems, wafers, sweet fruits or cakes. Nice for travelling lunches.

=Almond Cheese=

½ lb. blanched almonds 4 tablespns. tomato pulp 2 eggs ½-¾ teaspns. salt

Cook almonds 5 hours; grind through nut butter cutter, or press through fine colander; add other ingredients, mix well, steam 1½-2 hrs.

=Almond Confection=

½ lb. almond butter ½ level teaspn. salt 5⅓ tablespns. banana pulp 3 tablespns. water ⅔ cup fine cut citron 16 candied cherries cut fine

Bake 1-2 hours (according to size of loaves) in slow oven. Cherries and citron may be ground through food cutter--finest knife.

⅔ cup very finely-cut raisins and ½ cup hickory nut meats, in pieces, may be used instead of citron and cherries.

=★ Nesselrode Confection--Peanut=

½ lb. raw Virginia peanut butter 5⅓ tablespns. banana pulp 4 tablespns. water ½ teaspn. salt 3 tablespns. raisins cut fine with shears 1½ tablespn. well washed and dried currants 1½ tablespn. fine cut citron 2 tablespns. pieces hickory nut, black or English walnut meats

Mix. Bake 1½-2 hours in very slow, just warm, oven, on pad.

TRUMESE

Many years ago when experimenting with gluten washed from wheat, the thought came to me that it would be a good thing if it could be combined with nuts, as the nuts would supply the oil lacking in the gluten. From former experiments I knew it would be a difficult problem, but it was finally solved and has resulted in giving to the world a valuable food product, which gives me great joy.

I give directions (the results of my own experimenting) for making this food as perfectly as it can be made in our homes without the aid of special machinery.

Whether it pays to make it or not depends on the value of our time or whether we can procure similar foods all ready prepared. (Similar manufactured foods on the market are called “protose,” “nutfoda” and “nut cero”, according to where they are made).

A part of the process will be entirely new to many but it is not at all difficult, and if directions are carefully followed the result will be success and soon the making of a quantity of “trumese,” as I have called it for convenience, will not be considered a greater task than baking a batch of bread.

The first thing of importance in making trumese is securing a good _fresh bread flour_ one that is called a heavy flour, not a blended or a light flour.

A good bread flour will yield about two pounds of gluten to each seven pounds of flour: but in trying a brand with which you are not familiar, take ½-1 lb. more if you wish to have two pounds of gluten.

I give the recipe for two pounds of gluten, but if you are making trumese for the first time it may be well to take half that quantity.

The following suggestions will enable you to substitute measures for weights if you have no scales, and to calculate the recipe for trumese:

1 scant qt. of bread flour, laid lightly in the measure, equals 1 lb.

1 scant qt. of washed gluten equals 2 lbs.

1 scant pt. of blanched, dried, Virginia peanuts, before grinding, equals ½ lb.

1 scant half pt. of Virginia butter equals ½ lb.

1 good ¾ pt. blanched, dried, Spanish peanuts, before grinding, equals ½ lb.

1 good ⅜ pt. of Spanish butter equals ½ lb.

1 large ¾ qt. of pine nuts equals 1 lb.

Spanish peanuts require 3 hours for cooking.

Virginia peanuts require 4-5 hours for cooking.

In mixing flour and water, calculate a little over 1 cup of water to each pound of flour, or 8½-9 cups for 7 lbs.

The starch from the first one or two washings of the gluten dough may be used wherever thickening is required; and for blanc mange, by adding it to boiling (sweetened or unsweetened) milk until of the right consistency to mold; or, for starching clothes. It is much better than whole flour for any of these purposes. It may also be used in place of the corn starch in Corn Starch Nutmese. No exact rule can be given for that, but a trial or two will enable one to calculate the quantity, and the nutmese is superior to that made with corn starch.

Make consommés double strength when using them for liquid in trumese. As a rule, it is better to make trumese plain and season as desired when preparing for the table.

If cans containing trumese do not leak, cook in a kettle of water with something beneath the cans, otherwise use a steamer. If _glass_ jars are used, start in _cold water_ and afterwards put into steamer, if preferring not to leave in kettle.

Trumese from peanuts is more satisfactory in flavor as well as cheaper, but to meet all cases I give recipes for making it of different kinds of nuts. The general directions will apply to all.

=Trumese=

2 lbs. gluten ½ lb. raw Virginia peanut butter ½ lb. Virginia peanuts cooked 4 hrs. 3½ teaspns. salt 2-2½ cups very strong cereal coffee

If not sure of a pure cereal coffee use 4 teaspns. browned flour with 2 cups of water.

Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. in a very slow oven.

The cooked peanuts are boiled and drained and the liquid saved for soups.

TO PREPARE THE GLUTEN

When sifted flour is weighed or measured, spread about ⅓ of it on the molding board and put the remainder in a pan. To this add cold water, stirring, until you think the dough when kneaded with the flour on the board will be very stiff. Stir the soft dough well, turn it on to the board and knead in the remaining flour. If dough is too soft it will waste in washing, and if too stiff (of which there is not much danger) it will be more difficult to wash.

After kneading return the dough to the pan, cover with cold water (or with several thicknesses of towel wrung out of cold water) and let it stand ½ hr. only.

Now, set the pan in the sink with a large fine colander in the dish drainer beside it. Let water run from the faucet to nearly fill the pan (if the water from the faucet is very cold, have a teakettle of hot water at your right hand to take off the chill) and work the dough with the hands until the water is thick with starch. Pour that through a strainer into some vessel where it can settle, to be used for any of the purposes mentioned. Continue to wash the dough, draining the water through the colander (so as to catch any particles of gluten) into the sink, until no starch remains in the water. You now have the part of the wheat which gives strength, the proteid element. Put the mass of gluten into a bowl, cover and let stand in a cold place about an hour (no longer,) draining occasionally.

Weigh out the 2 lbs. of gluten, run it through the food cutter with the finest knife, add the cooked and raw nuts which have been ground into butter and mixed together with the salt, and put all through the machine five or six times. If desired very fine, use the nut butter cutter the last time. Now mix with the cereal coffee, put into oiled cans with close fitting covers and steam. Sealed glass jars may be used if it is necessary to keep the trumese for some time, but it cannot be taken out of them in as good shape.

_Another_ way to fill the cans is to divide the nut and gluten mixture into equal parts, put equal parts of the liquid into as many different cans, and run each part of the mixture through the mill again into the separate cans, or drop it into the cans in the shreds in which it comes from the mill. This may give a little better fibre.

_Another_ way of preparing the whole. Cut the gluten into pieces with the shears; mix the cooked and uncooked nuts without grinding; put a piece of gluten into the mill, then a few nuts, grinding, until all are through. Sprinkle salt over the mass and put it through the mill five or six times more, the last time with the nut butter cutter. This gives a coarser grained trumese, but is an easier way.

A still easier way is to use all cooked nuts, but the trumese is a little tasteless to eat as it comes from the can. In making it, use 4½ teaspns. of salt and 2 cups of liquid only.

=Trumese No. 2=

Larger proportion of nuts

1 lb. gluten ¼ lb. raw nuts or butter ¾ lb. cooked nuts or butter 3 teaspns. salt about 1¼ cup cereal coffee

Steam 6-12 hrs., or steam 5 hrs. and bake 1 hr. When baked 1 hr., use about 1½ cup cereal coffee.

=Red Kidney Bean Trumese=

1 lb. gluten ½ lb. raw nut butter ½ lb. (1⅓ cup) red kidney beans 3½-4 teaspns. salt 7 tablespns. (large half cup) cereal coffee

Cook beans until tender and dry, rub through colander, combine with other ingredients and finish as for nut trumese.

=Pine Nut Trumese=

1 lb. gluten 1 lb. pine nuts, raw 3 teaspns. salt 3-4 teaspns. browned flour about 2½ cups water or cereal coffee and no browned flour

=Almond Trumese=

1 lb. gluten 1 lb. almonds, raw, blanched 2½-3 teaspns. salt 2 cups water, scant

With both Almond and Pine Nut trumese it is better to grind the gluten and nuts together first.

=English Walnut Trumese=

1 lb. gluten 1 lb. English walnut butter 2½ teaspns. salt 1½-1¾ cup water

=Brazil Nut Trumese=

1 lb. gluten 1 lb. Brazil nut butter 2½-3 teaspns. salt about 2 cups cereal coffee

=Cashew Nut Trumese=

1 lb. gluten 1 lb. cashew nuts, ground 3 teaspns. salt about 2⅔ cups cereal coffee A little sage or savory if desired

TRUMESE DISHES

Trumese may be cut down the center, if loaf is round, laid on its flat surface, sliced and served with celery, olives, apples, salt and oil, oil and lemon juice; Chili, chutney, apple or gooseberry sauce or jelly.

When serving trumese to any one for the first time, prepare it in some of the hot ways, either broiled with a nice sauce, or in cutlets or pie perhaps, since many people would not be favorably impressed with it cold, until their taste had been educated to it.

“Taste is a matter of education.” We naturally like what we have been accustomed to.

=Trumese Salad Entrée. Better than Sardines=

1 tablespn. chopped parsley ¾ tablespn. chopped onion ¾-1 teaspn. salt ¾-1 teaspn. celery salt ½ cup olive oil ⅓ cup lemon juice

Mix dry ingredients, add oil, then lemon juice slowly, stirring. Pour this over 1 lb. of trumese which has been cut in suitable shapes and laid in a flat pan. Let stand 2 hrs. or longer. Serve on lettuce leaves or with garnish of tomato and lemon.

=Broiled Trumese=

Lay slices of trumese on a well oiled hot, not burned, griddle and brown delicately on both sides. Or, brush lightly with oil, lay in a shallow pan and put into a hot oven. Or, broil in a wire broiler over coals or over or under a gas blaze. Serve with sauce 6, 12, 16, 17, 51, 54, 57, or 73 or with almost any of the meat and vegetable sauces; with apple sauce, baked apples, lemon apples or jelly; with green peas, string beans, creamed corn or any creamed vegetables; with cabbage or celery in tomato or with stewed onions. It may also be served on or around a mound of boiled rice with lentil or brown gravy, or with pilau or mashed Irish or sweet potatoes.

=Trumese--Jelly Sauce=

Add jelly or jelly and lemon juice to melted butter in a sauce pan and when hot dip slices of broiled trumese in the sauce, lay them on a platter and pour sauce over.

=Trumese and Italian Sauce on Biscuit or Dumplings=

Lay steamed dumplings or split biscuit on platter, pour hot sauce over and cover or surround with slices of broiled trumese.

=★ Trumese with Poached Egg=

Broil round slices of trumese and serve with a nicely poached egg on each slice. Do not forget the parsley garnish. The trumese and soft poached egg make a delightful combination. Cream sauce poured over the slices of trumese before the eggs are put on makes a very rich dish.

=★ Trumese and Eggs=

Mix nut butter smooth with water or tomato, add chopped ripe olives. Spread round slices of broiled trumese with the mixture, just warm in oven and slide a nicely poached egg on to each.

=★ Trumese with Mushrooms=

Lay slices of broiled trumese on platter with crisp toast points surrounding. Place broiled mushrooms on trumese, pour hot (not browned) melted butter over and serve.

=★ Trumese à la Mode=

Cook together chopped onion and carrot and fine sliced celery, drain and spread over slices of broiled trumese which have been laid on an agate baking pan. Add a little fresh or stewed tomato, a trifle of fresh or powdered thyme and a very little chopped fresh mint. Sprinkle with chopped parsley. Mix salt, a little celery salt, browned flour, butter or oil and hot water and pour over all. Bake in a slow oven, covered part of the time. In serving, lay trumese carefully on platter, cover with vegetables remaining in pan and pour liquid, if any, over.

Parsley and sliced carrots make an appropriate garnish, but the dish is well garnished of itself.

A whole brick-shaped loaf, or halves of round loaves laid the flat side down in a pan, may be used instead of slices of trumese.

Vegetables may be put under as well as over the trumese.

The following combinations may be substituted for the one given:

Chopped raw carrots and onion, thyme, bay leaf, browned flour, butter and oil and consommé. Bake, covered most of the time, when the raw vegetables are used. A gravy of nut butter, tomato and water, thickened, may be used instead of the consommé.

Celery, carrots, turnips, onions, bay leaf, parsley, salt, browned and white flour, oil or butter, water.

Onion, tomato, garlic, parsley, butter or oil, browned flour, salt, water. This sauce may be thickened a little and the whole served on boiled rice, the Mexican way.

=★ Trumese in Tomato=

This is one of the most satisfying preparations and is just as good cold as warm.

Pour enough slightly salted, strained or unstrained stewed tomato over the bottom of a granite pan to cover it well. Lay ¾ in. slices of trumese in the tomato and heat all in a moderate oven until the trumese has absorbed the tomato and is well dried. If too moist, the character is not developed. The pulp in the pan is all the sauce that is required. Ripe olives are an excellent accompaniment.

=Trumese with Onions=

Lay slices of broiled trumese in baking pan, cover with sliced onions and sprinkle with salt mixed with browned flour. Pour a little oil, melted butter or nut cream over. Add a little water when necessary. Cover and bake until onions are tender. Remove cover at the last. Make gravy of the remains in the pan after trumese is removed by adding water and thickening. Strain into a bowl or over trumese. May serve on boiled rice.

=Spanish Trumese=

Cover “Trumese with Onions” with stewed, or raw sliced, tomatoes about ½ hour before it is done and make gravy the same.

=Trumese Smothered with Bananas=

Cover slices of broiled trumese with sliced bananas, sprinkle lightly with salt, pour a little lemon juice over and bake until bananas are soft. Serve hot or cold.

=Trumese Baked with Onion Dressing=

Place layers of broiled trumese in a pan with a little water, cover with a dressing made in the proportion of 2 cups bread crumbs, 2 chopped onions, 1 level tablespn. butter or oil and 2 beaten eggs. Bake, covered, ½ hour, uncover and brown on top grate. Make gravy in pan by adding consommé and thickening, after the trumese and dressing are removed. Or, lay slices of stale bread over trumese, cover with sliced onions and a little oil, sprinkle with salt and bake 1 hour covered.

=★ Trumese Cutlets=

Dip slices of trumese in egg beaten with salt and water, 1 teaspn. of water to each egg. Roll in fine zwieback, cracker or bread crumbs. Brown in hot oven. Serve at once, plain or with any desired sauce.

The yolk or white of egg only with salt and a teaspoon of water may be used. Sometimes, substitute lemon juice for water with the yolk.

Again, stir 2 level tablespns. raw nut butter with 1¾-2 tablespns. of water and add to 1 egg with salt and chopped onion or any desired flavoring.

1-1½ tablespn. cream to an egg makes a rich dipping mixture.

=Lemon Rings--Parsley Butter=

Cream butter, add finely-chopped parsley and place paste in pyramids in the center of thick slices of lemon; serve with plain cutlets. Paste to be spread on hot cutlet and lemon squeezed over by each individual. Many enjoy a mince of green onions and garlic in the parsley butter.

=Imperial Cutlets=

Dip trumese in batter of 1 egg, 1 level tablespn. thick tomato pulp, a little grated onion, browned flour and salt; then in crumbs. Bake and serve with string beans or greens.

=Savory Cutlets--Mashed Potato=

Use salt, a trifle of sage and 1 tablespn. grated or chopped onion (no water) with the egg. Crumb; bake, and serve on or around mound of mashed potato with drawn butter.

=★ Batter Cutlets=

_Batter_--

2 tablespns. oil 3-4 tablespns. flour 1½ cup boiling water 2 eggs stale bread crumbs salt

Heat but do not brown oil in sauce pan, stir in flour, add water, stirring smooth. Remove from fire, add eggs and salt and a few bread crumbs.

Broil slices of trumese on one side, turn and drop a small spoonful of the batter on each. When broiled on the other side, turn again, leaving the batter next to the griddle and drop another spoonful on the trumese, turning again when the first batter is delicately browned. Serve (without sauce) as soon as second side is browned.

Or, drop spoonfuls of batter on a hot, well oiled baking pan, lay slices of broiled trumese on each and spread another spoonful of batter on top of each slice; bake in a quick oven.

=★ Green Corn Cutlets=

_Batter_--

2 tablespns. oil or butter 3 tablespns. flour ⅞ cup boiling water ½-¾ cup grated or ground green corn 1 teaspn. sugar if corn is old 3 tablespns. dry or toasted bread crumbs 1 egg

Cook batter and use with trumese the same as batter cutlets.

=Batter No. 2=

1 pt. grated corn (if canned, grind through food cutter), 2 eggs, with dry or toasted bread crumbs to make a batter thick enough to bake well, salt. If corn is dry, add a little milk or cream; if very moist, add oil or butter only.

Use with trumese the same as batter cutlets.

=Ragout (Stew) of Trumese=

Thicken bouillon or consommé to the consistency of thin cream. Add trumese cut into dice and simmer for 20 m. or longer. Serve plain in tureen, or on toast, or in rice or mashed potato border.

When noodles, or macaroni in any form are to be added to the stew, simmer a bay leaf and more onion in the bouillon before thickening; garlic also if liked.